A great big hunk of sweet tasting meat

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Dinners / Sweet delights

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This has to be one of the best home-cooked meals I have had in a very long time. Treacle cured fillet of beef with wilted spinach, yorkshire puddings, triple cooked chips and red wine sauce followed by a hazelnut and chocolate meringue tower. It was to.die.for.

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The recipe for the beef came from Tom Kerridge’s Proper Pub Food. The beef is marinated in a treacle mixture 24 hours before cooking and is then coated in the reduced sticky treacle sauce before slicing and serving. The yorkshire puddings are made from a simple batter but this has to be made at least 4 hours in advance and left at room temperature until ready to be used. The red wine sauce is made using red wine, blackberries and recurrent jelly which made me think it might be a little sweet with the treacle but it was absolutely delicious and worked perfectly. Who am I to question michelin star chef Tom Kerridge?!

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The triple cooked chips recipe is Heston Blumental’s and is available here. Again these took a bit of preparation. You need to start making them at least 3 hours before you plan to have the chips and freeze them twice for at least an hour each time to draw out the moisture. However, they are so entirely worth the effort and even although there are a few stages, the actual preparations aren’t too labour intensive. The chips are so crisp and golden and still fluffy and soft inside. Make sure you have plenty of salt and vinegar for serving.

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The hazelnut and chocolate meringue tower was epic. The recipe for this was from Gordon Ramsay’s Ultimate Home Cooking. Layers of luscious chocolate cream are sandwiched between crispy chewy hazelnut meringue and topped with a chocolate drizzle and some toasted hazelnuts. Every bite was like eating a delicious ferrero rocher. I also made a salted caramel sauce to go with it and drizzled this on top too.

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Having had such delicious food, it is hard to not be impressed with each of these recipes. They are easy to follow but you need to make sure you read the recipes thoroughly before starting so that you know what needs to be done when and then work out your timings. It is absolute comfort food from the comforts of your own home. Sadly you need to do the cleaning up.

Before I finish this post, I have to mention our starter. It was a Scotch egg with smokey tomato ketchup. This was my own recipe and it will follow soon. Here is a quick look.

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The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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